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TRIPPEL MAILLARDA

242 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.75 liters
Post Boil Size: 35.27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 99%
Calories: 242 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Wednesday April 7th 2021
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1.080
1.007
9.6%
35.6
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 kg Ireks - Pilsner Malt8.2 kg Pilsner Malt 36 1.8 82.8%
0.50 kg Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark) 37 10 5.1%
0.20 kg German - Pale Wheat0.2 kg German - Pale Wheat 39 1.5 2%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 10.1%
9.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g saaz55 g saaz Hops Pellet 4.25 Boil 60 min 19.71 31.4%
50 g saaz50 g saaz Hops Pellet 4.25 Boil 20 min 10.85 28.6%
70 g saaz70 g saaz Hops Pellet 4.25 Boil 5 min 5 40%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish moss Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7.97 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
belgian tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 30 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47 L Infusion 71 °C 66 °C 60 min
Starting Mash Thickness: 4.75 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.15 L. Suggest reducing strike water volume to 39.53 L and adding 2.75 L sparge/top-off. 42.3
Strike water volume at mash thickness of 4.8 L/kg 42.3
Mash volume with grains 48.1
Grain absorption losses -8.9
Remaining sparge water volume 7.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 31.6 L) 40.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 25 L) 35.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 35.3 L) 25
Total: 49.9  
Equipment Profile Used: System Default
 
Notes

calculo 0,69 L agua absorbidos/kg de grano. por lo tanto:
9 kg x 0,69 = 5.52 litros.
necesitaré 40 +5.52 litros, unos 45,5 litros de agua iniciales: 23 litros de osmosi + 23 litros de ribes.

candi sugar lo añadiremos al hervido 0,5 kg i 0,5 kg al fermentador



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  • Last Updated: 2026-01-17 12:01 UTC